🍱 Kirasumameshi

Usuki City is located in southeastern Oita Prefecture, and stretches out in an oval shape towards Hoyo Strait. It is on Usuki Bay facing Bungo Channel to the east, and the ridges of Mount Chinnan and Mount Himedake to the southwest. Fishing has long been practiced in the coastal communities, where single-hook handline fishing, longline fishing, and small trawl fishing are used. Specialty products include hairtail, yellowtail and blowfish. “Kirasumameshi” is a local cuisine of Usuki City, along with “Ohan” and “Chadaizushi”. Unlike the familiar winter dish of "Ohan" and the hospitality dish of "Chadaizushi", "Kirasumameshi" is eaten all year round. During the middle of the Edo period (about 1700 - 1750), the Usuki domain, which was often in financial difficulties, issued a decree of thrift and often regulated what to eat and wear. It was during this time that "Kirasumameshi" was born. Leftover sashimi or fish that have been cut were coated with okara, which is the dregs of soybeans, and used to increase the volume. It was a thrifty dish, yet rich in nutrition and loved by the common people. In the Usuki region's dialect, okara is called "kirazu", and “mabusu” (dredge) is called "mamesu”. Therefore, the dish is named "Kirasumamesi", which means sashimi dredged (“mamesu”) with “kirazu”. During the era of the domain, merchants and people delivering "Nengu (annual tributes)" from the mountains were said to look forward to eating “Kirasumameshi” with great expectation.